Pennsylvania Dutch Scrapple
Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Calories 308 kcal
- 1 lb bulk pork sausage
- 2 1 ⁄2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon sage
- 1 cup cornmeal
- 1 cup cold water
Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock.
Add salt and sage to stock, bring to boiling.
Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally.
Add sausage, stir it all together and pour into loaf pan. Refrigerate overnight.
Next morning slice and fry until set.
Cooking time does not include refrigeration over night.